For Mushroom Season Portobello Mushrooms with Chef Troy's special jerk seasoning wet rub and sock into balsamic vinegar for 12-20min. Cook on a skillet or grill over medium-high heat for 6-12 minutes on each side until cooked through. Slice into strips.

For Couscous Sauté all season and herbs cooked for 3-5 minutes and add coconut milk them add powdered seasoning (cook and purée pumpkin) and add pumpkin to season bring to a boil and add 2 coups couscous stir covered and remove from heat and set aside.
For tofu Mix all spices together and Season Tofu generously and fry over medium heat until golden brown.
For glaze Whisk earth balance, agave sweetener soy sauce over medium heat and set aside.

Honey-Glazed Tofu on Pumpkin Veggie Couscous

Honey Ginger Glazed Tofu balls

Ingredients

1/2 (16 ounce) package extra-firm tofu,

drained and crush

1 teaspoon smoked paprika

2 teaspoons Cajun seasoning

1 teaspoon old bay

1 teaspoon Allspice

1/2 cup small dice onion

1/4 green bell pepper

1/4 cup red bell pepper

1/4 cup yellow bell pepper

1 stalk green onion or scallion

1/2 teaspoon fresh thyme

¼ teaspoon fresh ginger

2 cloves garlic

1 1/2 cup pinko breadcrumbs

Honey Ginger glazed sauce

1/2 cup Sweet chili sauce

1 Table spoon Agave sweetener

1 Table spoon Raw ginger extract

1 Tea Spoon Soy sauce

Instructions

In a large bowl mix all ingredients and ball into desired sizes and Heat oil in a wok or large skillet,test if the oil is ready,fry until golden.For sauce In a medium sauce pan whisk all ingredients together over medum heat pour glaze over tofu balls and serve warm.

Growing up In Jamaica we used to turn cornmeal and they used to call it poor people food so what’s you saying about my Scotch Bonnet Coconut Polenta. Polenta is made from coarsely ground cornmeal and is very popular in Jamaica,Italy ect.Polenta is similar to grits, but as for me I think polenta is way better than the famous Southern dish. It can be served creamy, fried, baked, chilled and cut into cubes. I really love creamy coconut polenta, it is a special dish.

Scotch Bonnet Coconut Polenta & Jerk Stir-Fried Mushrooms

Ingredients

For Mushrooms

1 lb Portobello mushroom

1/2 cup bell peppers

1 tbs finely chop garlic

2 tbs extra verging olive

1/4 cup Chef Troy’s Jerk sauce (#1 Eating Condiment)

For Coconut Scotch Bonnet Polenta

1/2 cup bell peppers

1 tbs finely chop garlic

2 cups Coconut milk

1 1/2 cups water

3/4 cup polenta

2 tablespoons earth balance butte

Instructions

This creamy coconut scotch Bonnet polenta is easy to make, you are definitely going to love it!.I start with my mushrooms small to medium diced it along with some bell pepper and garlic finely minced I toss the mushrooms in the olive oil, then add my pepper and garlic and sauté for a minute then add A splash of Chef Troy’s Jerk sauce (#1 Eating Condiment) and toss and remove from heat.For my Polenta I cook it on the stove top it’s a nice little arm workout,You just have to whisk it every few minutes, so don’t go far.my polenta is really creamy thanks to the Coconut milk, earth balance butter. So started out with my a medium pan over medium heat add some diced garlic,bell pepper and a small piece of finely chop scotch Bonnet pepper sauté for a minute and a half then add a one and a half cup of coconut milk bring to a simmer then add Polenta and whisk it every few minutes to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes total. Remove from heat and stir in the earth balance butter.Divide the polenta into bowls. Top with stir-fried Jerk mushrooms. Serve immediately.